Cranberry-Pistachio Cream Scones

Bake-a-thon 2014: Day 4
Bake of the day: Cranberry Pistachio Cream Scones
I actually posted the recipe for these cream scones a while back already, but they are such a big hit with everyone who taste them, I'm posting them again today. The add-ins for these scones can be customized to ones taste preferences. I thought Cranberries and pistachios are a great combo for the holiday season.

I recently bought a scone pan which makes making uniform and even size scones much easier. But simply patting the dough down and cutting it into equal sized wedges will also suffice.

Ingredients:

All-purpose flour - 1 cup

Whole-wheat pastry flour - 1 cup (or use just 2cups of all-purpose flour)

Granulated sugar - ¼ cup

Baking powder - 2tsp

Fine salt - ¼tsp

Cold heavy Cream - ¾cup plus 1 tbsp

Egg - 1, large (use 1tbsp egg replacer whisked with 3tbsp water for eggless alternate)

Butter - 6tbsp, cold unsalted, cut into small pieces

Cranberry - ⅔cup

Pistachios - ½cup, toasted and chopped

Turbinado Sugar - optional

Method:

• Preheat oven to 400°F. 
• Whisk together ¾ cup cream and egg. 
• In a large bowl, whisk together flour, sugar, baking powder and salt.
• With a pastry cutter/ blender or with 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining.
• Stir in cranberry & pistachios.
• With a fork, stir in the cream mixture until just combined. The dough should be crumbly; do not over mix.
• Transfer dough to a lightly floured surface and pat into 6" circle. Cut into 8 wedges and transfer to a parchment lined baking sheet. Alternately transfer the dough to a scone pan.
• Brush tops with 1 tablespoon cream and sprinkle the turbinado sugar, if using.
• Bake until golden, 16 - 18 minutes, rotating sheet halfway through the baking.
• After couple of minutes transfer scones onto a wire rack and cool slightly before enjoying with a dab of butter or just plain.

Linking this to this year's Bake-a-thon event.

Bake-a-thon 2014

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